Carne Adovada
12 servings
1 1/2 medium onion, chopped
2 cloves garlic, minced
1/2 teaspoon dried oregano
1 1/2 teaspoons ground coriander
1 tablespoon crushed red chile peppers
4 tablespoons pure red chile powder
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 tablespoon honey
2 tablespoons sherry vinegar
1 cup chicken stock, as needed
4 pounds pork loin, slice thin
Place everything except the stock and the pork in a blender or processor and puree. Add stock as needed to make a thick sauce. Marinate the pork at least 24 hours, or up to 48 hours (refrigerated). Simmer in a large saucepan for 2 to 8 hours, or until pork is tender. Note: You can also use beef (marinate the same time as the pork), or chicken (marinate 8 hours or so). Eat plain, or make burritos, etc.
Nutrition Facts
Amount Per Serving: Calories 254 - Calories from Fat 105
Percent Total Calories From: Fat 41%, Protein 52%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 4g, Cholesterol 94mg, Sodium 277mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 33g, Vitamin A 17 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units
Sher/Ohio
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